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Chickpea Pesto - 2 pts, 7g carbs, 1g fiber

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* Exported from MasterCook *

 

Chickpea Pesto - 2 pts, 7g carbs, 1g fiber

 

Recipe By :Enemy of the Steak by Nikki Goldbeck, Square One Publishers, 2007

Serving Size : 4 Preparation Time :0:00

Categories : LowerCarbs Quick

Spicy Vegan

WW

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup cooked chickpeas -- or canned chickpeas, drained

2 tablespoons pine nuts -- toasted

2 cups fresh basil leaves -- or a mixture of fresh basil and

parsley, lightly

packed

2 cloves garlic -- chopped

2 tablespoons water -- or chickpea cooking liquid

1 tablespoon olive oil

salt to taste

 

Combine the chickpeas and pine nuts in a food processor, and process until well

ground.

 

Add the herbs and garlic and puree to a thick paste.

 

Add the cooking liquid or water and process until evenly blended.

 

Add the oil and process until completely incorporated.

 

Adjust salt to taste and serve, or store for up to 5 days in the refrigerator.

 

Makes 7/8 cup.

 

Description:

" 2 pts "

S(Formatted by Chupa Babi):

" 12.27.07 "

Copyright:

" 2007 "

Yield:

" 7/8 cup "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 92 Calories; 6g Fat (57.4% calories from

fat); 3g Protein;

7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 1/2

Grain(Starch); 0

Lean Meat; 0 Vegetable; 1 Fat.

 

NOTES : Chickpea Pesto can be used to dress 12 ounces of hot cooked pasta, just

as you would use

traditional pesto. Serve with grated Parmesan on the side. This pesto also makes

an ideal topping

for grilled eggplant slices, warm boiled potatoes, or wine simmered vegetables,

as well as a

filling for mushrooms.

 

Nutr. Assoc. : 0 0 0 0 0 0 0

 

 

 

 

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